Poulpes au rouge, fugly and yummy.

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Local seafood and exotic recipe. Daube de poulpes.
That beast is ugly, sorry. And the daube…it’s a stew that never looks refined.

pork daube

That falls apart, that’s shapeless. Forget.
NOOOOOOOOOOOOOOOOOOOOOO ! Stay ! That’s delicious.

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Small tako (octopus, poulpes) from the area of Kobe. That’s something you cook extremely briefly or really longly. Today, the slow way…

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Slow simmering.

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After…hours and lots of red wine later.

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It melts in the mouth.

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Aburi and amaguri, oregano seafood pasta

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Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :

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Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.

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First, let’s prepare salmon. It’s salmon trout to be exact.

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Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :

aburi DIY (click here)

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hamaguri is a sort of local clam.

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First let them refresh in salty water.

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The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.

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The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.
Mmmmm…..

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Watarigani for Chinese New Year. Little crabs, spicy marinade


That’s food to eat with your fingers so you can lick them after…

Watarigani. Japanese small soft-shell crabs. They are often just boiled in a hot pot, but prepared this way they become even more delicious.

The sauce, the seafood and veggies. The sauce is a personal arrangement of the Taiwanese sachajang (sacha sauce).
Today my marinade contained : mini shrimps in salty brine (ami ebi), garlic, onion, ginger, leek whites, negi leek greens, red chili, Okinawan sake, soy sauce and rice vinegar. I minced and mixed 30 minutes before using.

The crabs are coated with starch, then deep fried.

And covered with the marinade. Turned 2 or 2 times, about 10 minutes. They absorb a good amount of the sauce. Then transfer on the cabbage.

Shako ebi : somen chilled vermicelli and Summer shrimpettes

These small grey and pink shrimps are shako ebi from Hyogo (prefecture of Kobe), Oratosquilla oratoria in English. It’s season now. They remind me of the small grey shrimps of the North Sea.

Well, I say shrimpettes because I don’t want to frighten readers too much. But they are to shrimps what Godzilla is to whales. It seems it’s a cross between a shrimp and a mantis that eat its male. Read here.

I simply boiled them and ate them still warm.

Deliciously fine.

Fresh ginger (more about it soon).

Chilled somen wheat vermicelli. To eat dipped in tsuyu broth.

Serial udon (Japanese white wheat noodles)